Shrimp and Scallop Ceviche (No Onions)

The memory is as bright as the summer sun reflecting off the turquoise waters of the Pacific. I was on a small patio in Baja California, the air thick with the scent of salt and citrus. A weathered fisherman served me a humble bowl of ceviche, the freshest seafood imaginable, bursting with lime and chili. It was a revelation, a taste of pure sunshine and ocean. I knew then that I wanted to recreate that magic at home, especially for my husband, Cooper, who adores seafood but can’t tolerate onions. This recipe is my answer – a vibrant, onion-free ceviche that delivers a symphony of flavors.

Recipe Overview

• Prep Time: 24 hours 30 minutes
• Servings: 8
• Dietary Type: Gluten-Free, Dairy-Free

Ingredients

• 1/2 lb shrimp, raw, peeled and deveined
• 1/2 lb bay scallops, raw
• 3/4 cup lime juice (should completely cover shrimp and scallops)
• 1/4 cup tequila
• 1/4 cup lime juice (in addition to above lime juice)
• 1/4 cup tequila (in addition to above tequila)
• 1 large fresh tomato, seeded and diced
• 1 large cucumber, peeled, seeded and diced
• 1 cup fresh cilantro, packed loosely in cup, chopped
• 1/2 teaspoon salt (more to taste)
• 1/4 teaspoon white pepper
• 1/2 teaspoon oregano
• 2 jalapeno peppers, seeded and chopped (wear plastic gloves to handle jalapenos!)
• 1 (3 7/8 ounce) can black olives, sliced
• 1/8 teaspoon Tabasco sauce (or to taste)
• 1 avocado, peeled and sliced (optional)
• 8 ounces tortilla chips

Equipment Needed

• Cutting board
• Sharp knife
• Large bowl
• Plastic wrap
• Measuring cups and spoons
• Citrus juicer
• Rubber spatula or spoon

Instructions

1. Begin by preparing the seafood. Chop the raw shrimp and scallops (if necessary) into dime-size pieces. The smaller size ensures even “cooking” by the lime juice.
2. Place the chopped shrimp and scallops in a large bowl. Cover completely with 3/4 cup of lime juice. Stir in 1/4 cup of tequila. The tequila adds a subtle sweetness and complexity that complements the lime’s acidity.
3. Mix the seafood thoroughly to ensure everything is evenly coated in the lime juice and tequila mixture. Cover the bowl tightly with plastic wrap.
4. Refrigerate the seafood overnight (approximately 24 hours). This extended marination period allows the lime juice to “cook” the seafood, denaturing the proteins and giving it a firm, opaque texture, similar to that of cooked fish.
5. While the seafood is marinating, prepare the vegetables. Chop the tomato, cucumber, and jalapeno peppers into pieces smaller than the seafood. Remember to seed the jalapenos and wear plastic gloves to avoid skin irritation.
6. Chop the fresh cilantro. Pack it loosely in the cup when measuring to avoid over-measuring.
7. In a separate bowl, combine the chopped tomato, cucumber, cilantro, and jalapeno peppers. Add the sliced black olives, 1/4 cup lime juice, 1/4 cup tequila, salt, white pepper, oregano, and Tabasco sauce.
8. Stir the vegetable mixture well to combine all the flavors. Cover the bowl with plastic wrap.
9. Refrigerate the vegetable mixture overnight, alongside the seafood. This allows the flavors to meld and deepen.
10. The next day, drain the brine (excess liquid) from the marinated seafood. Discard the brine; it will be quite acidic and not needed.
11. Pour the drained seafood into the vegetable mixture.
12. Gently toss everything together to ensure the seafood and vegetables are evenly distributed.
13. Serve immediately with sliced avocado (optional), additional Tabasco sauce on the side for those who prefer more heat, and plenty of tortilla chips.

Expert Tips & Tricks

• Ensure the freshest seafood: The key to great ceviche is using the freshest seafood possible. Look for shrimp and scallops that are firm, have a mild smell, and are free of any discoloration. If possible, buy your seafood from a reputable fishmonger.
• Lime Juice Quality Matters: Freshly squeezed lime juice is crucial for the best flavor. Bottled lime juice often contains preservatives and lacks the bright, zesty flavor of fresh limes.
• Adjusting the Heat: The amount of jalapeno peppers can be adjusted to your preference. For a milder ceviche, remove the seeds and membranes from the jalapenos completely. For more heat, leave some of the seeds in.
• Don’t Over-Marinate: While marinating overnight is recommended, you can start to taste the ceviche after about 6 hours. The lime juice will continue to “cook” the seafood, so prolonged marinating can result in a rubbery texture.
• Pre-Chill Serving Bowls: Chilling your serving bowls beforehand will help keep the ceviche cold and refreshing, especially on a hot day.

Serving & Storage Suggestions

Serve the Shrimp and Scallop Ceviche immediately after combining the seafood and vegetable mixtures. It’s best enjoyed cold. Arrange the ceviche in individual bowls or a large platter. Garnish with fresh avocado slices for a creamy contrast to the acidity of the dish. Offer additional Tabasco sauce on the side for those who like extra heat. Pair it with crispy tortilla chips for scooping and enjoying every last bit of the flavorful marinade.

Leftover ceviche can be stored in an airtight container in the refrigerator for up to 24 hours. However, keep in mind that the lime juice will continue to “cook” the seafood, so the texture may become slightly firmer over time. It’s not recommended to freeze ceviche, as the freezing process can negatively impact the texture of the seafood. Due to the nature of raw seafood, it’s best to err on the side of caution and consume it promptly.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	227.2 kcal	N/A
Calories from Fat	79 g	35%
Total Fat	8.8 g	13%
Saturated Fat	1 g	5%
Cholesterol	64.6 mg	21%
Sodium	496.2 mg	20%
Total Carbohydrate	25.4 g	8%
Dietary Fiber	2.7 g	10%
Sugars	2.2 g	8%
Protein	13.7 g	27%

Note: Nutritional information is an estimate and may vary based on specific ingredients and preparation methods.

Variations & Substitutions

• Spicy Mango Ceviche: Add diced mango to the vegetable mixture for a sweet and spicy twist. The sweetness of the mango complements the heat of the jalapenos beautifully.
• Avocado Crema: Instead of sliced avocado, blend an avocado with a little lime juice, cilantro, and a touch of water to create a creamy avocado crema for serving.
• Different Seafood: While this recipe calls for shrimp and scallops, you can easily substitute other types of seafood, such as firm white fish (like snapper or cod) or cooked crab meat. Adjust the chopping size and marinating time accordingly.
• Bell Peppers: For added sweetness and crunch, add diced bell peppers (red, yellow, or orange) to the vegetable mixture.
• Make it a Salad: Serve the ceviche over a bed of mixed greens for a light and refreshing salad.

FAQs (Frequently Asked Questions)

Q: Can I use frozen shrimp and scallops?
A: Yes, you can use frozen shrimp and scallops, but make sure they are fully thawed before using them. Pat them dry with paper towels to remove excess moisture.

Q: How long does the ceviche last in the refrigerator?
A: Ceviche is best consumed within 24 hours of preparation. The longer it sits, the more the lime juice will “cook” the seafood, which can affect the texture.

Q: Can I use lemon juice instead of lime juice?
A: While you can use lemon juice, the flavor profile will be different. Lime juice provides a more distinct, zesty flavor that is traditional in ceviche.

Q: Is it safe to eat raw seafood?
A: The lime juice in ceviche helps to kill some bacteria, but it does not eliminate all risks. Use the freshest seafood possible from a reputable source and consume it promptly. People with weakened immune systems, pregnant women, and young children should avoid eating raw seafood.

Q: Can I make this recipe without tequila?
A: Yes, you can omit the tequila. However, it adds a subtle sweetness and depth of flavor to the ceviche. If omitting, consider adding a tablespoon of orange juice for a similar effect.

Final Thoughts

This Shrimp and Scallop Ceviche is a celebration of fresh, vibrant flavors. The absence of onions allows the other ingredients to truly shine, creating a dish that is both refreshing and satisfying. Don’t be intimidated by the “cooking” process – the lime juice does all the work! I encourage you to try this recipe and experience the taste of sunshine in every bite. Share your creations and any variations you come up with; I’d love to hear from you! Consider pairing this ceviche with a crisp white wine or a refreshing margarita for the ultimate summer meal.